Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable
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DOI: 10.1080/19476337.2017.1420694
Abstract: ABSTRACT Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal… read more here.
Keywords: milk; starter culture; producing artisanal; acid bacteria ... See more keywords